Olive Oil Carrots are a simple and easy vegan, gluten-free side dish that goes with almost any dinner.

Estimated reading time: 4 minutes

Olive Oil Carrots

Olive Oil Carrots

Hi Everyone, as Summer draws to a close this month, I am thinking about getting back to school schedules, weeknight dinners, and general “catch-up mode.”

These Olive Oil Carrots are a go-to weeknight (or weekend) vegan side dish that our family regularly has with dinner.

Carrots are like my husband’s favorite vegetable to have with dinner so I have been setting about to record all the different recipes that I make with carrots for the blog.

Ingredients

chopped carrots peeled, ends chopped
olive oil, regular
Kosher salt, or more to taste
black pepper fresh ground, or amount to taste

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Kitchen Tools

large deep skillet or medium saucepan with lid
measuring spoons and cups
wooden spoon or large spoon for stirring
colander
serving spoon

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Recipe Tips

It’s a good idea to use the highest quality extra virgin olive oil that you can find since this dish is so simple.

Having a good quality olive oil along with fresh carrots is best.

If you make these Olive Oil Carrots, let me know in the comments below.

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Olive Oil Carrots

Name: Olive Oil Carrots
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 cups chopped carrots (1/2 inch thick, bite-size slices), peeled, ends chopped; 2 tablespoons olive oil, extra virgin; 1/2 teaspoon Kosher salt, or more to taste; 1/4 teaspoon black pepper, fresh ground, or amount to taste

Yield: 4 people

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Olive Oil Carrots are an simple and easy vegan, gluten-free side dish that go with most any dinner.

Ingredients

2 cups chopped carrots (1/2 inch thick, bite-size slices), peeled, ends chopped
2 tablespoons olive oil, extra virgin
1/2 teaspoon Kosher salt, or more to taste
1/4 teaspoon black pepper, fresh ground, or amount to taste

Instructions

In a large, deep skillet or medium sauce pan bring salted water to a boil with the sliced carrots. Boil 8-10 minutes or until desired tenderness is reached. Drain. Drizzle with extra virgin olive oil, more Kosher salt to taste and fresh ground black pepper. Serve and enjoy!

Notes

it's a good idea to use the highest quality extra virgin olive oil that you can find since this dish is so simple. Having a good quality olive oil along with fresh carrots is best.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 310mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 1g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Olive Oil Carrots

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